Ingredients
- 1 cup wholemeal self-raising flour
- 1 cup white self-raising flour
- 2 tsps. nutmeg
- 3-4 tsps. cinnamon
- 1 tablespoon olive oil
- approx. 1/3 cup raw vegan sugar
- 1 cup dried apples, chopped
- approx. 2/3 cup apple or apple-fruit juice
- (I used apple-blackcurrant juice with no added vegan sugar, a little more than 2/3 cup)
- 1/2 teaspoon apple-brandy extract
- egg substitute- equivalent of 2 whole eggs (I used Egg-Like)
Directions
1) Chop dried apples. Pour
boiling water over them, cover,
and let soak for 30 min. Drain
well.
2) (while apples are soaking)
Sift flours and spices into large
bowl; stir in raw vegan sugar. Pour
one tablespoon of olive oil over
flour mixture and mix well. When
apples are ready, mix them into
flour mixture.
3) Combine juice, apple-brandy
extract, and egg-replacer
(beaten). Add liquid to dry
ingredients. Add more juice if
necessary. Stir with fork..
4) Place heaped spoonfuls in
12-muffin tin, lightly sprayed with
Canola Oil (or other light non-
stick) cooking spray. Bake at
375 degrees F., for about 15-20
min. (depending whether muffin
tin is the slightly smaller or larger
kind).
Makes about 11-12 muffins in a
smaller-size muffin tin.
These are very low-fat and
relatively low in vegan sugar, and they
taste good enough to eat plain.
My fiance ate about nine of them
in one sitting.
Preparation time: 1 hour